Thai Basil Chicken Fried Rice

Ingredients

• 250 g Jasmine rice (dry, will be cooked ahead)
• 300 g Skinless boneless chicken (cut into bite‑size chunks)
• 100 g Green beans (trimmed and cut into 2‑inch sections)
• 0.5 medium Red bell pepper (cut into chunks)
• 1 medium Onion (peeled and sliced)
• 3 cloves Garlic cloves (peeled and crushed)
• 30 g Fresh Thai basil leaves (packed; keep a few leaves for garnish)
• 1 tablespoon Fish sauce
• 1 tablespoon Light soy sauce (low‑sodium if available)
• 0.5 teaspoon Salt
• 1 teaspoon Sugar
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Cooking oil (vegetable or peanut) (high smoke point)
• 2 pieces Fresh hot chilies (optional) (sliced; add for extra heat)
• 2 tablespoons Chili sauce (for serving, optional) (serve on the side)

Instructions

1. Cook the jasmine rice

   Rinse the rice until the water runs clear. Add 250 g rice to a saucepan with about 200 ml water (slightly less than usual). Bring to a boil, then reduce to low, cover and simmer for 12‑15 minutes until water is absorbed. Fluff with a fork and let cool.

   Time: PT15M

2. Prepare all ingredients

   While the rice cooks, trim and cut the green beans into 2‑inch sections, cut half a red bell pepper into chunks, slice the onion, crush and mince the garlic, cut the chicken into bite‑size pieces, and pull the basil leaves off the stems.

   Time: PT15M

3. Heat oil

   Add 2 Tbsp oil to the wok and heat over very high heat until it just begins to shimmer.

   Time: PT1M

4. Sauté aromatics

   Add the sliced onion and crushed garlic to the hot oil. Stir‑fry for about 20 seconds until fragrant.

   Time: PT20S

5. Cook the chicken

   Add the chicken pieces, sprinkle with ½ tsp salt, 1 tsp sugar and ¼ tsp ground black pepper. Stir‑fry for 1 minute until the chicken is just cooked through.

   Time: PT1M

6. Add vegetables

   Toss in the green beans and red bell pepper (and optional sliced hot chilies). Stir‑fry for another 1 minute until they are bright‑colored but still crisp.

   Time: PT1M

7. Combine rice and sauces

   Add the cooled jasmine rice, 1 Tbsp fish sauce and 1 Tbsp light soy sauce. Stir‑fry vigorously for 2 minutes, breaking up any clumps, until the rice is evenly coated and heated through.

   Time: PT2M

8. Finish with basil

   Turn off the heat, add the bulk of the Thai basil leaves and give a quick toss for about 30 seconds until wilted. Reserve a few leaves for garnish.

   Time: PT30S

9. Plate and serve

   Transfer the fried rice to a serving plate, garnish with the reserved basil leaves and serve with chili sauce on the side if desired.

   Time: PT0M

Nutrition Facts

Calories

240

Protein

20g

Carbohydrates

45g

Fat

6g

Fiber

2g

Ingredient Substitutions

• Instead of Jasmine rice: basmati rice, long grain rice
• Instead of Skinless boneless chicken: tofu (vegetarian), pork
• Instead of Green beans: snow peas, asparagus
• Instead of Red bell pepper: yellow bell pepper, poblano pepper
• Instead of Onion: shallot, leek
• Instead of Garlic cloves: garlic paste
• Instead of Fresh Thai basil leaves: regular basil, holy basil
• Instead of Fish sauce: soy sauce, tamari
• Instead of Light soy sauce: regular soy sauce, tamari
• Instead of Sugar: honey
• Instead of Cooking oil (vegetable or peanut): canola oil, sunflower oil
• Instead of Fresh hot chilies (optional): red pepper flakes
• Instead of Chili sauce (for serving, optional): sriracha, sweet chili sauce

Equipment Needed

• Saucepan or rice cooker
• Wok or large skillet
• Wooden spatula or ladle
• Chef's knife
• Cutting board
• Measuring spoons
• Small bowl (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Cooking the rice with slightly less water to avoid stickiness.
• Stir‑frying on very high heat for a quick sear.
• Adding the basil after the pan is removed from heat to keep its flavor bright.

Chef Tips from the Video

• For extra aroma, add a few torn kaffir lime leaves during the final stir‑fry.
• If you like extra heat, drizzle a little sriracha together with the chili sauce.
• Use a wok for the best high‑heat sear; a large skillet works fine but may need a bit more oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat thoroughly and add a splash of oil to restore moisture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the jasmine rice a day ahead and refrigerate; day‑old rice fries better.
• Pre‑chop all vegetables and store them in sealed bags in the fridge.
• Prepare the fish sauce/soy sauce mixture and chili sauce ahead of time.